Ama’s Apple Bake

Not many healthy recipes going up yet this fall. You can’t deny there is something about the crisp air that does this to us. I want to sit next to a fire, read a good cookbook and listen to old jazzy records under my Afghan. I want to bake.

This is a very special recipe to me. It was the first recipe my mom let me make all by myself. Not the recipe your mom lets you stir the batter or sloppily crack the eggs with sticky little fingers. This was different. I got to select and peel, and slice and sprinkle and pour and wear the floral oven mitts. In 8th grade, I made it for a Home Economics competition and won a blue ribbon. I called it Apple Quiche because I baked it in a fluted quiche pan. Baking it in the quiche terrine would make me appear to be a young Julia Child. When it was sliced, the scalloped edges baked crisp like a cookie. I really had something special. I learned I had a knack for something. Something that made people happy and joyful and content. The feeling of feeding people good food. This is where I fell in love with the magic of baking.

Please make this with your kids. Let them do it all.

This is also my Mom’s birthday. So this post is dedicated to my Mom (My kids call her Ama). The most perfect mom out there.

Happy Birthday, Mommy.

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Ama's Apple Bake

Course
Dessert

AuthorMy Mom

Ingredients

5-6LargeGreen apples, peeled and sliced into 1/4" inches

1TablespoonsGround Cinnamon

1 1/2sticksButter, melted and cooled

3/4cupSugar

1cupFlour

1largeEgg, beaten

2tablespoonsturbanado sugar or sugar in the raw

Instructions

Preheat oven to 350. Butter a large pie or quiche pan.

Arrange the apples into the buttered pan and sprinkle with the cinnamon.

In a small bowl, add the egg and sugar and mix together with a fork. Add the melted, cooled butter to the egg/sugar mixture and mix well. Pour into the flour and mix until a smooth, glistening batter forms.

Pour the batter over the apples and spread a little with the back of the spoon. Don't be fussy or perfect about it. The beauty is in its imperfection.

Sprinkle with the sugar in the raw. Bake 35-40 minutes until very golden and fruit is bubbling.

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Chef Kristen O’Brien

I love to eat. You see, I’m Portugese and Italian. Growing up, we were constantly around food. That cultural influence led me to making mudpies in my Grandma’s backyard and running some of the greatest lemonade stands ever. After art school, and a short career as a teacher, not surprisingly I ended up in culinary school. Now I am a professional pastry chef, but also consider myself an artist and a writer—not to mention my full-time job as a beloved wife and proud mother to four children.

I’m fairly social and friendly, but don’t get me going on the best oyster I have ever eaten or the smell of a french baguette, because I will talk your ear off. I love butter, lemons, homemade pasta, steamed littleneck clams and good wine. I love to oil paint, play tennis, hike, and ski and spend time with my husband and kiddos (rumor has it, I’m a great roller skater too).

One of my most favorite things to do is create food in my red Aga oven: “Le Red Oven”. Along the way, I’ve started to document my creations and, well, here we are. Join me as I create healthy, seasonal, whole food for my family, friends and myself. Thanks for reading and welcome! Read More…